Brown Rice Buddha Bowl

A fresh and crisp meal in one. Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds.

• Preparation Time: 30 mins
• Cooking Time: 18 mins
• Total Time: 48 mins
• Calories: 583 Calories

Ingredients

• ½ teaspoon salt
• 1 cup grated carrots
• 3 cups water
• 2 tablespoons olive oil
• 2 tablespoons sesame seeds
• 1 lime, juiced
• 1 tablespoon sesame oil
• 2 tablespoons chopped fresh cilantro
• 1 small green bell pepper, diced
• 1 cup long-grain brown rice
• 1 tablespoon dried Thai basil
• 1 teaspoon minced hot chile pepper
• ½ (8 ounce) package snow peas
• 1 cup cooked chickpeas, drained
• ½ (16 ounce) package firm tofu, cut into strips
• 16 baby corn, cut into bite-sized pieces
• 2 green onions, cut on the diagonal

Recipe Instructions

Step 1

Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.

Step 2

Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.

Step 3

Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.

Step 4

Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.

Step 5

Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.